Yup, it's yet another pumpkin recipe. But, I promise it's a really good one.
Maybe you've heard of this copycat recipe for Starbucks Pumpkin Scones. According to all those who try it, the results are so good that you can't tell the difference between the two. Now, I've never actually bought scones from Starbucks but these are definitely good enough for me.
Although the pumpkin flavor in the scone itself is not very prominent, I promise that it'll come out singing once you put on the spiced icing. In fact, in my opinion, I'd probably reverse the icings next time and use the spiced one to glaze them and the plain one as a drizzle instead. I just think it tastes better that way. But, no matter how you ice it, if you like pumpkin, then these are the scones for you.
Starbucks Pumpkin Scones with Spiced Glaze (Brown-eyed Baker)
Yield: 12 scones
For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk
For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).
This recipe is linked to:
My Sweet and Savory's Meatless Mondays
